Shrimp-Stuffed Chiles Rellenos by Carlosrogz

Ingredients

• 4 large poblano peppers
• 400g (14 oz) shrimp, peeled and deveined
• 200g (7 oz) mozzarella cheese, shredded or sliced
• 2 large eggs
• 125g (1 cup) all-purpose flour
• 1/2 tbsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 2 tbsp vegetable oil (for searing and frying)

Instructions

1. Roast the poblano peppers over an open flame or under a broiler until the skin is charred, about 8-10 minutes, then place in a sealed bag for 10 minutes to steam.
2. Peel the charred skin off the peppers, make a slit down one side, and carefully remove the seeds.
3. Season the shrimp with salt, pepper, paprika, and garlic powder, then sear in a hot skillet with a little oil for 2-3 minutes until pink and cooked through; set aside.
4. Stuff each pepper with a portion of the cooked shrimp and mozzarella cheese, securing the edges with toothpicks if needed.
5. Separate the egg whites and yolks; beat the whites until stiff peaks form, then gently fold in the yolks.
6. Dredge the stuffed peppers in flour, then dip into the egg batter to coat completely.
7. Fry the peppers in a skillet with shallow oil over medium heat for 3-4 minutes per side until the batter is golden brown and crispy.